Raw Kale Salad
"http://www.elanaspantry.com/salads/raw-kale-salad/
While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions.
These raw salads are super healthy, crunchy and quite delicious. We are hooked on them."
photo by Elanas Pantry
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
2-4 bowls
- Serves:
- 2-4
ingredients
directions
- Chop the kale into thin ribbons (almost like a chiffonade).
- Drizzle the kale with olive oil and sprinkle with salt.
- Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
- Add the lime juice, vinegar, onion and orange.
- Allow to marinate for 10 minutes.
- Serve.
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Reviews
-
Enjoyed it , probably had a little too much dressing but it was very good.
-
Really a good salad as written. My husband and i enjoy it quite a bit. I think a "bunch" of kale is relative. The size of a "bunch" is different store to store. So you just have to use your judgement on the amount of dressing you need to coat the kale. Also, I don.t know that this is enough for 24 servings, they would have to be really small. With my "bunch " of kale we got 5 big salads.<br/>the second time i made this I also added goat cheese, roasted pine nuts, and some cracked pepper. to add more zing to it. It was also great left over. Kale is hard to wilt so it stays good in the fridge for a day or two and retains good crunch. -
This was very good. I tried it out on my husband and sons and they even thought it was good. I am glad to have found a tasty salad made with kale that taste yummy!
RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
